Of course there are differences between marinades, mops, sops, finishing sauces, etc. Sauces are used throughout the barbecue and grilling process, with the exception of tomato based sauces because of their propensity to burn.
Tomato based sauces are by far the most commonly used, but the most avoided by the oldest barbecue traditions. To make a great tomato barbecue sauce, remember to cook the sauce thoroughly to breakdown the tomato flavor and to blend with the other ingredients. In fact, it is best to make it a day or two before you plan to serve it. This way the flavors will be well diffused into the sauce making it much better.
The vinegar based sauce is the creation of traditional North Carolina barbecue. These thin sauces can be used throughout the cooking process and aid in the tenderization of foods. Also, since vinegar is acidic it has the power to carry flavors deep into the meat. Try mixing up a sauce of cider vinegar with red pepper to make a hot, flavorful, yet simple barbecue sauce.
If you head south of North Carolina you will find the mustard based sauces. These wonderful sauces are perfect for pork whether you plan on smoking a whole hog or grilling up some pork chops.
Every barbecue cook has his or her favorite sauce and just about everyone has their favorite way of serving them. Sauces can be carefully guarded, constantly being improved, and unique to any great barbecue. I have a wide variety of sauce recipes to help you start formulating the sauce that is right for you. Remember, like all great cooking the secret is in the experimenting.
The great secret of sauces is finding what you like and what works for you. I know a guy who uses straight Tabasco as his primary baste on a brisket. That'll clear your head and have you back next weekend. So get tasting and experimenting. It's the only way you'll find the one sauce that works best for you.
If you are looking for a new barbecue sauce, try my Sauce Finder to get you to the sauce that is right for you.
